Tagliatelle with Walnut and Watercress

Calories: 774 Preparation: 10 mins Cooking: 15 mins Serves: 4
Tagliatelle with Walnut and Watercress


  • 500g/1lb tagliatelle
  • 2 x 85g/3oz packs watercress, finely chopped (reserving a few leaves for garnish)
  • ½ clove garlic, crushed
  • 50g/2oz walnuts
  • 100g/4oz freshly grated parmesan
  • 2 tbsp mayonnaise
  • black olives and walnuts to garnish


Cook the tagliatelle in salted boiling water for approximately 15 minutes. Meanwhile, place the chopped watercress, garlic, walnuts, parmesan and mayonnaise in a food processor and process until smooth. Season to taste.

Rinse the pasta in boiling water, then stir in the pesto immediately. Serve the pasta topped with a sprinkling of olives and walnuts, and garnish with the remaining watercress leaves.

Fat: 30g Saturated Fat: 8g Carbohydrate: 96g Protein: 29g Fibre: 5g Salt: 1.13g

Leave a comment

Your email address will not be published. Required fields are marked *